Cooking for 5 portions (including lunch for the next day)
Whole meal organic spaghetti- 1 pack
A small box of organic mushrooms
1 medium organic onion
700g of organic tomato passata
5-6 cloves of organic garlic
Dried red basil
2-3 chili peppers
Extra virgin olive oil
Mix of rocket, spinach and watercress leafs
Few leafs of fresh basil
For the spaghetti: bring water with salt to boiling point, add the pasta, and boil until it’s done (I prefer them aldente, but it’s up to you).
Sieve them and then put them back in the pot, resting on the stove. Add a bit of olive oil and stir it in, to keep them from sticking from one another (trick I learnt from my Italian friends).
In parallel, chop finely the onion and one clove of garlic. Put a bit of olive oil in the pan with some salt and add them in.
Break one chili and add it in.
Allow them to sweat while you cut the mushrooms, and then add them in the mix.
Sweat for 3-4 minutes and add the whole organic passata.
Chop a couple more cloves of garlic and throw them in together with the savory and the red basil (I like food quite spiced up, so I added the spices quite generously).
Bring to boil point and allow them to simmer for 10 minutes.
Check for salt and as you put the fire out, and add the last clove of garlic finely chopped (for the garlic to reserve it’s amazing nutritious qualities we need to eat it as raw as possible).
Put some leafs on a plate making a donut circle in the middle for the pasta to fit in.
Add a couple of small ladles of the sauce and you are ready to go.
Serving suggestion: ornate with fresh basil leafs for the looks of it.
Enjoy and share with love!